Mango Kara Kuzhambu is a South Indian delicacy that celebrates the vibrant and tangy flavours of ripe mangoes combined with a medley of aromatic spices. With its unique blend of sweet, sour, and spicy notes, Mango Kara Kuzhambu is a true delight for your taste buds.
Imagine succulent pieces of ripe mangoes simmered in a luscious gravy infused with a fragrant blend of spices like mustard seeds, fenugreek, and red chillies. The result is a harmonious fusion of tanginess from the mangoes and a perfect balance of heat and spice from the spices. The dish is further elevated with tamarind pulp, adding a delightful tangy twist to the overall flavour profile.
Mango Kara Kuzhambu is a delightful way to showcase the seasonal bounty of mangoes. It is a perfect accompaniment to steamed rice. Combining the rich and tangy kuzhambu with fluffy rice creates a comforting and satisfying meal. The dish pairs well with traditional South Indian sides like papad, pickle, and a dollop of ghee.
Mango Kara Kuzhambu
- 1 Mango - 1 ripe, diced
- 2 cup Tamarind Extract
- 1/2 cup Shallots (Sambar Onions) peeled, chopped
- 10 to 12 Green Chillies chopped
- 2 tsp Red Chilli Powder
- 4 Tomatoes
- 1/4 tsp Turmeric Powder
- as per taste Salt
- few Curry Leaves
- 1/4 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1/4 cup Oil
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Rice
- 1 tsp Bengal Gram Dal
- Heat 1/2 tsp oil in a pan.
- Fry the ingredients given for grinding.
- Remove and grind well.
- Keep aside.
- Coarsely grind the tomatoes.
- Add salt, turmeric powder, red chilli powder and mix well.
- Add this to the tamarind extract.
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, curry leaves and fenugreek seeds for a minute.
- Add the onions, green chillies and saute until onions turn golden.
- Add the tamarind extract and bring to a boil.
- Add the mango pieces.
- Add salt and stir gently.
- When it starts to bubble, add the ground powder.
- Stir again.
- Switch off the flame.
- Serve hot with rice.
Frequently Asked Questions about Mango Kara Kuzhambu
Can I use raw mangoes instead of ripe mangoes for this recipe?
Absolutely! While Mango Kara Kuzhambu traditionally uses ripe mangoes for their natural sweetness, you can experiment with raw mangoes to create a tangier version. Raw mangoes will add a delightful sourness to the kuzhambu and provide a unique flavour profile. Adjust the quantity of raw mangoes according to your taste preferences and the level of tanginess you desire.
Can I make Mango Kara Kuzhambu without tamarind?
Yes, you can prepare Mango Kara Kuzhambu without tamarind. Instead of tamarind pulp, you can substitute it with a souring agent like raw mangoes, lemon juice, or kokum. These alternatives will add the required tanginess to the kuzhambu. Experiment with different souring agents to find the one that suits your taste best. The amount of souring agent may vary, so adjust it according to your preference.
Can I add vegetables to Mango Kara Kuzhambu?
Absolutely! While Mango Kara Kuzhambu is traditionally made with mangoes alone, you can enhance the nutritional value and texture of the dish by adding vegetables. Vegetables like drumsticks, brinjal (eggplant), and okra (ladies’ fingers) complement the flavours of the kuzhambu. Add a handful of cooked lentils like toor dal or chana dal to make it a wholesome one-pot meal. These additions will add delightful flavours and textures to the dish.
Can I adjust the spiciness of Mango Kara Kuzhambu?
Yes, you can easily adjust the spiciness of Mango Kara Kuzhambu according to your preference. The level of spiciness primarily depends on the number of red chillies used in the recipe. If you prefer a milder version, reduce the number of chillies or use milder chilli varieties. On the other hand, if you enjoy a fiery kick, you can increase the number of chillies or add a pinch of chilli powder. Remember to taste and adjust the seasoning as you cook to achieve the desired level of spiciness.
Can I serve Mango Kara Kuzhambu with any particular accompaniments?
Mango Kara Kuzhambu pairs exceptionally well with steamed rice, which helps balance the tanginess of the dish. You can also serve it with traditional South Indian accompaniments like papad, pickle, and a dollop of ghee. Additionally, a side of vegetable stir-fry or a crispy lentil vada can complement the flavours of the kuzhambu. For a complete South Indian meal, serve Mango Kara Kuzhambu with other dishes like coconut chutney, rasam, or sambar. Combining these dishes creates a delightful symphony of flavours on your plate.